In winter, you want something hot. Raw borscht can be hot too! The main thing is that it is much more useful than the standard one, because all vitamins and microelements are preserved in it. (vegetables do not turn into "cotton" as during heat treatment) and we all get it, not just the "white friend".
It doesn't take a lot of energy to process this raw borscht because it contains the enzymes that are essential for our healthy digestion.
"One-two" and we get a healthy biologically active self-digesting detox soup! (we make it as fortified as possible and with antiviral-protective, cleansing, antiparasitic bias).
Ingredients:
1. Beets - 1 piece (small) (improves blood quality, has a detox effect)
2. Carrots - 1 pc (medium) (carotene for vision, fiber for intestinal function)
3. Tomato - 1 pc (or 1 h. a spoonful of tomato paste or tomato juice, or better horseradish) (laxative natural product)
4. Sauerkraut - Handful (fiber, prebiotics)
5. Nettle powder - 1 teaspoon (trace elements)
6. Ginger powder - pinch (bactericidal)
7. Black and red ground pepper - pinch each (or / and adjika on the tip of a knife) (blood purifier number 1)
8. Garlic - 2 cloves (choleretic)
9. Turnip onion - 1 piece (phytoncides)
10. Greens - a bunch (preferably dill and green onions) (chlorophyll, blood purifier)
11. Bay leaf - 1-2 pcs (essential oils)
12. Mustard - a quarter of a teaspoon (a useful element for strengthening hair, blood vessels... sulfur)
13. Lemon - 1-2 wedges (vitamin C, promotes gastric acid production)
14. Ground coriander - a pinch (cilantro seeds improve digestion)
15. Water - 1 liter (melt is tastier)
(you can slightly modify the composition and use your own ingredients)
Preparation
We take fresh vegetables, wash them well, rub the carrots on a fine grater, then the beets (exactly on the nozzle with small holes). We also rub the garlic (+ we add a little bit of ginger root and horseradish).
We immerse the grated vegetables in an enamel pan, add a finely chopped tomato (or / and tomato paste, it turns out even tastier with horseradish). Finely chop one half of the onion (chop the second part with the herbs just before use)
We also put in sauerkraut and squeeze lemon juice to give our borsch a pleasant sourness. Add spices: pepper, ginger powder, ground coriander, whole bay leaf, add mustard (+ your own spices and, if desired, salt)
Now we fill everything with hot water (90 degrees), cover with a lid (+ you can pull on the "pan woman" heating pad) and leave for 2-3 hours to insist (in general, everyone has long noticed that the longer the borscht costs, the tastier it becomes, of course, within reasonable). We leave in the refrigerator overnight.
Time has passed and you can warm up the borscht (3 minutes), add fresh herbs, sour cream (instead of sour cream we use raw food sauce) and good have lunch with rye bran croutons (instead of meat, you can add pieces of fatty avocado pulp or pour raw vegetables with hot bone broth).
Bon Appetit! Now we know that borsch can not only be cooked, but also made in a different way! ;)
How to make a delicious raw food sauce (one of many options)
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